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Academic Journal

Technological approaches applied in the design of gluten-free bakery products.

Authors : Siminiuc, Rodica¹ ; Țurcanu, Dinu¹

Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 3, p155-172. 18p.

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Academic Journal

The influence of lupine flour on selected parameters of novel bakery products.

Authors : ŠTEFÁNIKOVÁ, JANA¹; VALKOVÁ, VERONIKA¹; NAGYOVÁ, VERONIKA¹

Source: Czech Journal of Food Sciences. 2020, Vol. 38 Issue 6, p367-374. 8p.

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Academic Journal

Correlation between acrylamide content and colour in some baked products.

Authors : ABDULAZEEZ, ZANA MOHAMMED¹ ; MUSTAFA, ABDEL MONIEM IBRAHIM²; YAZICI, FEHMI³

Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 2, p137-143. 7p.

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Academic Journal

Sustainable consumption of bakery products; a challenge for Czech consumers and producers.

Authors : RATINGER, TOMAS^1,2; TOMKA, ADAM² ; BOSKOVA, IVETA³

Source: Agricultural Economics / Zemědělská Ekonomika. 2016, Vol. 62 Issue 10, p447-458. 12p.

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Academic Journal

Application of Amylographic Method for Determination of the Staling of Bakery Products.

Authors : SLUKOVÁ, MARCELA¹ ; KUBÍN, MIROSLAV²; HORÁČKOVÁ, Šárka³

Source: Czech Journal of Food Sciences. 2015, Vol. 33 Issue 6, p507-512. 6p.

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Academic Journal

Utilisation of Non-Traditional Forms of Cereals in Bakery Production.

Authors : LAKNEROVÁ, IVANA¹ ; HOLASOVÁ, MARIE¹; FIEDLEROVÁ, VLASTA¹

Source: Czech Journal of Food Sciences. 2014, Vol. 32 Issue 3, p296-301. 6p.

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Academic Journal

The challenge of Euro-Mediterranean integration for Campania agribusiness sustainability.

Authors : SCARPATO, DEBORA¹; SIMEONE, MARIAROSARIA²; ROTONDO, GIACOMO¹

Source: Agricultural Economics / Zemědělská Ekonomika. 2019, Vol. 65 Issue 12, p539-549. 11p.

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Academic Journal

Effect of Fermentation on Microbiological, Physicochemical and Physical Characteristics of Sourdough and Impact of its Use on Bread Quality.

Authors : CASADO, ALBA¹; ÁLVAREZ, ALBERTO¹; GONZÁLEZ, LETICIA¹

Source: Czech Journal of Food Sciences. 2017, Vol. 35 Issue 6, p496-506. 11p.

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Academic Journal

Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products.

Authors : KUČEROVÁ, JINDŘIŠKA¹; ŠOTTNÍKOVÁ, VIERA¹; NEDOMOVÁ, ŠÁRKA¹

Source: Czech Journal of Food Sciences. Jul2013, Vol. 31 Issue 4, p340-346. 7p.

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